| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled with black mold like substance interior and interior of door/lid.
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. 1# bowl without handle used in bulk flour tub.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. 2 tank next to the ice machine not secured.
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12B-02-4
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Basic - Employee beverages in a food preparation or other restricted area. On prep table, cooks line and sushi station. **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Wait station reach in cooler . Items moved below client items by operator. **Corrected On-Site** **Repeat Violation**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, employee jacket stored on meat grinder unit . **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Prep person and Cook on line without any hair restraints. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station stacked wet.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Floors, walls, calve molding and ceiling tiles soiled in cook line and prep areas. **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair and/or in disrepair.
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08B-38-4
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Basic - Food stored on floor. Cases of food stored on floor of the walk in freezer **Repeat Violation**
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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36-24-5
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Basic - Hole in or other damage to wall. Multiple areas where walls need repaired thru kitchen and prep areas.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Prep room.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of shelves holding equipment, equipment and cooking equipment soiled with grease, and debris. Pass line dish plates holding soiled.
Hood vents soiled with grease.
Crash cart on cooks line soiled.
Both hand wash sinks in kitchen heavily soiled. Bottom shelves of prep tables soiled
Table legs soiled
Walk in cooler shelves soiled.
**Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.all reach in cooler and reach in freezer unit soiled with old food debris.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer unit in cooks line
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed these items Shrimp 76° beef 55° in standing water at the time of the arrival. Asked for Items to be placed in walk in freezer to rapid chill. After 30 mins find items in walk in cooler retemped at shrimp 66° ambient cooling and beef 50° ambient cooling, items had been pulled at approx 1 pm. **Corrective Action Taken** **Repeat Violation** **Warning**
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36-50-4
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Basic - Unclean building components, attachments or fixtures. Gas and electrical lines soiled with dust and grease.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line multiple wet cloths on cooks line.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station Santi bucket at 0 ppm chlorine . Added additional chlorine to 100 ppm **Corrected On-Site** **Repeat Violation**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Containers of salt and sugar on cooks line crash cart not labeled. Reusing hot sauce bottles on cooks line and not relabeling them with new contents. **Repeat Violation**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0 ppm chlorine, not dispensing when primed
3 compartment sink in place
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Touched and moved cell phone and then did not wash hands, corrected and re-educated. **Repeat Violation**
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01D-01-5
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator could not find letter stating raw fresh farm raised salmon has undergone parasite destruction. Sales person sent letter while inspection was taking place. **Corrected On-Site** **Repeat Violation**
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and Raw ground meat repackaged in walk in cooler stored over ready to eat food items sushi salmon. Reach in freezer raw sushi salmon and tuna stored over ready to eat food items smoked eel. **Corrected On-Site** **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak store over ready to eat food items noodles in walk in cooler **Corrected On-Site** **Warning**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice pulled at 12 noon not time marked. **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener heavily soiled
Cutting board soiled with black mold like substance use to cut lemons stored under hot water dispenser. **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed operator using hand wash sink in wait station to fill Santi bucket. Re-educated.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof of training for operator Biling and sushi person Alvin does not have card on site when asked for it. **Repeat Violation**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp on cooks line make table not date make from previous day **Warning**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in guests both men's and ladies restrooms. Operator stated there is a broken hot water line thru ceiling that is in need of repair.
Employee bathroom with hot water.
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